Using Chile to Make Ristras and Chile Sauce
Guide E-327
Danise Coon and Stephanie Walker1
Cooperative Extension Service • College of Agricultural, Consumer and Environmental Sciences
CHILE TRADITIONS IN
NEW MEXICO
From mid-September until frost, green
chile matures and turns deep red. New
Mexicans have traditionally harvested and
strung red chile into colorful arrangements called ristras. The chile is allowed
to dry in New Mexico’s warm sun, and
then is stored—still on the ristra string—
for use in various traditional food dishes
during the winter. The ristra is also a symbol of welcome and hospitality.
HOW TO MAKE A CHILE RISTRA
Green chile is not acceptable for making
ristras. Because it has not reached maturity, green chile will only shrivel and turn a
dull orange color as it dries. Selecting the
proper type of chile (or cultivar) is also
a critical consideration when making a
ristra. Many modern New Mexican-type
© Sally Scott | Dreamstime.com
chile cultivars have been bred for thick
fruit walls. While this attribute provides
for optimal green chile use, the fruit do not readily dry,
top of the double strand, measure down 3 feet and tie
or may deteriorate rather than dry, when hung on a risboth strands together in a knot, allowing the extra 2 feet
tra. The New Mexican-type cultivars ‘New Mexico 6-4’,
of twine to hang below. This method allows you to start
a mildly pungent cultivar, and ‘Sandia’, a hot cultivar,
from the bottom of the ristra and work your way up.
are commonly used in ristras because of their superior
Using three pods at a time, place the stems in between
drying characteristics.
the double strands on top of the knot that was made at
Select pods that are mature but still fresh, red, free of
the 3-foot mark. Using the extra 2 feet of twine below
blemishes, and straight with pliable stems. For a full-size
the knot, tie a half-hitch or overhand knot to secure the
ristra made with New Mexican pod types, you will need
three stems to the double strand of twine above the knot
approximately 130 pods for a 2-foot ristra. For a mini
(Figure 1). Then tie another half-hitch knot to doubly
ristra made with de Árbol type pods, you will need apsecure the pods; this will ensure a tight, secure ristra
proximately 800 pods for a 1-foot ristra.
(Figure 2). Keep adding pods in this same manner three
or four at a time to fill in and make a nice, full ristra,
Two-Foot New Mexican Pod Type Ristra
making sure to secure with two half-hitch knots each
Start with a 5-foot double strand of a durable, heavy
time. If you run out of loose tying strands, you will need
twine or string, like baling twine. Hang the double
to add another section of twine to your tying end; just
strand from a sturdy area like a rafter or hook. From the
cut another 2-foot strand and tie it to the current tying
Respectively, Senior Research Specialist, Chile Pepper Institute/Department of Plant and Environmental Sciences; and Extension Vegetable Specialist, Department
of Extension Plant Sciences, New Mexico State University.
1
To find more resources for your business, home, or family, visit the College of Agricultural, Consumer and Environmental
Sciences on the World Wide Web at aces.nmsu.edu
Figure 1. Tie a half-hitch or overhand knot to secure the
pods to the main double strand.
Figure 2. Tie a second half-hitch or overhand knot to
ensure a tight, secure ristra.
Figure 3. Use a rubber band or piece of string to make
bundles of 15–20 pods.
Figure 4. Tie pod bundles to the main double strand using
half-hitch or overhand knots.
strand. After all pods are secured, tie off the top and
make a 2- or 3-inch loop that will hang your ristra.
If using whole cornhusks for the topper, fray or comb
through the cornhusks to separate. Then at the halfway
point of the husk, tie the frayed husk to the top of your
ristra, allowing the husk to fan out over the top of the
ristra. The cornhusk top will hide the loop that hangs
your ristra.
twine from a secure hook or rafter. At the 1.5-foot mark
on the double strand of twine, tie the strands together in
a knot and allow the remaining 1.5 feet to hang below.
This is the same general method as described previously
for working your way from the bottom of the ristra to
the top. Start by placing one of the bundles above the
knot in between the doubled strands. Use the 1.5-foot
length of twine below the knot and tie a half-hitch to
secure the bundle; keep adding bundles and tying knots
until you have the length of ristra desired (Figure 4).
Add frayed cornhusks to the top for effect.
To watch a video of how to make these ristras, visit
http://www.chilepepperinstitute.org/content/files/
Ristra_How_To.mp4. (Note: Video has no audio.)
Twelve-Inch Mini Ristra
Start your mini ristra by making small bundles of pods
with 15–20 pods per bundle. Put the pods together by
the stems and tie them securely with a rubber band or
piece of string (Figure 3). After you have secured 30–40
bundles of pods, hang a 3-foot double strand of heavy
Guide E-327 • Page 2
HOW TO MAKE RED
CHILE SAUCE
Red chile salsa (sauce) can be
made from dried red chile pods.
Select dry chile pods in optimal
condition. Do not use pods
with signs of mold, insect infestation, disease, or decay. You
can use chile pods from ristras;
however, if the pods have been
sprayed with plastic, shellac or
insecticide, they are not edible
and should be used for decorative purposes only.
Remove stems and seeds from
chile pods. Twelve to 14 large
chile pods yield about 1 pint of
chile purée. Wash pods in warm
water, lifting them out of the
water and changing the water
several times.
©Peter Kim | Dreamstime.com
Place washed chile pods in a
5-quart saucepan and cover with
ACKNOWLEDGMENT
boiling water for 30 minutes to allow pods to rehydrate
The authors thank Jimmy Lytle and Margarito
and soften. Pulp should be soft and should separate easGuerrero of the Hatch Chile Express for providing
ily from the skin. Place hydrated chile pods with enough
their ristra-making expertise.
fresh hot water in a blender to process into a smooth
purée. Purée can be passed through a sieve or colander
to remove any unwanted bits of peel. Purée should be
simmered for 10 minutes before further use or storage.
Original authors: James R. Sais, Extension Horticulturist; and Priscilla Grijalva, Extension Food and
Red Chile Enchilada Sauce Recipe
Nutrition Specialist.
1 cup chile purée
1 cup water
1 minced garlic clove (optional)
1/2 teaspoon salt
Danise Coon is the Senior Research
2 tablespoons vegetable oil
Specialist for the NMSU Chile
1/2 teaspoon crushed dried Mexican oregano
Breeding Program. She earned her
leaves (optional)
In a saucepan, mix chile purée, water, garlic, salt, and
oil. Simmer gently for 10 minutes, stirring frequently.
Add oregano and simmer another 5–7 minutes. This
recipe will yield 2 cups of sauce, which should be
enough to cover 12 tortillas for enchiladas. Leftover
sauce or purée must be refrigerated promptly and can
be used or frozen within 3 days. This sauce can also be
used in many other typical New Mexican food recipes.
Guide E-327 • Page 3
M.S. at New Mexico State University.
Her research focuses on chile pepper
cultivar development, development of
disease-resistant chile pepper cultivars,
and development of chile pepper cultivars
that will help New Mexico’s industry
thrive in an ever-changing market.
Contents of publications may be freely reproduced for educational purposes. All other rights reserved. For permission to use
publications for other purposes, contact [email protected] or the authors listed on the publication.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department
of Agriculture cooperating.
Revised August 2015
Las Cruces, NM
Guide E-327 • Page 4